18 oz (510g) self raising flour
1 1/2 lb (680g) golden syrup
16 oz (454g) medium oatmeal
14 oz (397g) butter or margarine
14 oz (397g) brown sugar
1/2 pt (284ml) milk
6 tsp ground ginger
Pre-heat oven to 130°C (fan assisted); gas mark 3.
Place flour, oatmeal, brown sugar and ginger, in a large bowl.
Melt syrup and butter with the milk in a pan.
Pour melted ingredients in with the dry ingredients and mix together.
Beat in the eggs and again mix well.
Grease a baking tin and line with greaseproof before pouring in the mixture.
Bake for 1hr 15 mins.
Leave to cool before enjoying this traditional and hearty cake.
– Note that you do need Oatmeal not Porridge oats. All about oats
– If you grease the tin and then line it with greased Greaseproof paper it will come out with the paper stuck to it so you can peel it off. Much better than scraping it out of the pan as it is very sticky
– I always add some Black Treacle instead of some of the Golden Syrup which is traditional in this part of Yorkshire
– Traditionally made in a (scrubbed) roasting tin.
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It’s got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients – mushrooms, tofu, beans and beets – are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don’t forget to toast the buns.
TOTAL TIME1 1/2 hours, plus at least 2 hours to chill
4 ounces extra-firm tofu, drained
1/2 pound cremini mushrooms, trimmed and sliced
3/4 teaspoon kosher salt, more as needed
Black pepper, as needed
1 (15-ounce) can kidney beans, drained
1 medium beet, peeled and coarsely grated (3/4 cup)
3/4 cup tamari almonds or cashews
1/3 cup panko bread crumbs
2 ounces Cotija cheese or queso blanco, crumbled or grated (about 1/2 cup)
2 large eggs
2 tablespoons mayonnaise
2 scallions, sliced
3 garlic cloves, finely chopped
3/4 teaspoon dulce pimentón or sweet smoked paprika
4 ounces tempeh, crumbled
1/2 cup cooked brown rice
Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
YIELD 6 burgers
(adapted from a recipe in the Hairy Bikers Great Curries cookbook)
2 tbsp sunflower oil
2 large onions, roughly chopped
3 garlic cloves, sliced
25 g fresh root ginger, roughly chopped
3 tbsp balti curry paste
1 tbsp tomato purée
4 boneless, skinless chicken breasts, cut in to bite-sized chunks
4 fresh ripe tomatoes, quartered
200 g baby spinach leaves
Chop onions, garlic and fresh ginger and soften slowly in oil in a large frying pan for several minutes.
Turn the heat up until the mixture starts to brown then add Balti paste
Stir in Tomato Puree and then blitz the whole thing in blender – you can store the result for a few days in the fridge – longer in the freezer, then you only need to do the next 3 things which take about 10-15 minutes for a delicious fresh tasting curry.
Cut chicken into bite size lumps and begin to brown in frying pan – about 3-4 mins.
Add the onion mixture and roughly chopped fresh tomatoes then cook for a further 3-4 mins
Add baby spinach leaves a handful (or two) at a time allowing them to wilt and stir in before adding the next lot. When ready the chicken should be cooked, spinach wilted and the tomato softened.
Serve with Rice and/or a nan
Play with the quantities if you like – its a very forgiving recipe – but it needs to be served fresh straight from the pan.